Monday, 25 March 2013

Not So Good For You Granola


On the odd occasion where I will rise from my bed in the morning, granola is my morning saviour. It does this magical thing.  It stops me (and hopefully the general public) from letting off countless and embarrassingly LOUD rumbles from my stomach – at least until lunchtime.

Granola with Raspberries & Yoghurt in a Japanese Blossom Bowl
That’s why I like granola. But there is a lot of granola that I don’t like, take for example M & S granola, the oats like to suck up the moisture in the berry yoghurt in this one, making it a vomit inducing experience in your already sensitive morning mouth. Why can’t they just put it in separate containers? I have also had this sort of thing in Eat and so far Costa has proved to be the only retailer meeting my snobbish granola demands. But at £2 per measly pot, and a ridiculous yoghurt to granola ratio it was only years until I had to make my own. But I warn you now, this stuff is buzz light years away from low calorie, good for you tastes-of-poo granola. It contains a WHOLE jar of honey and a WHOLE tube of maple syrup and I suppose that’s why I’m finding it extremely difficult to type this with a bowl in one hand…

The other great thing about my breakfast granola? It lasts for 1 month. That’s 1 month without a rumbling tummy for those early risers. 

The Recipe
500g rolled oats
100g pumpkin seeds
100g (or optional amount) sesame seeds
150g flaked almonds
425g clear honey
180g maple syrup
120g light brown Tate and Lyle sugar
1 tbsp desiccated coconut
3 tbsp vegetable oil
1 tsp ground cinnamon
1 tsp sea salt

Special equipment
2 large round tins with sides (like a roasting tin)

Enamel Wash Bowl 
The Method

Preheat oven to 180 C.

In a large bowl combine the oats, sesame & pumpkin seeds, almonds, salt and coconut. Set aside.

In a small saucepan on medium heat, add the maple syrup, honey and oil. Stir until warm.

Pour the warmed syrup directly onto the oats and stir with a spoon until everything is coated.

Next, divide the mixture into two and pour into the large round tins. Spread the granola out evenly for an even bake.

Bake for 45 minutes, making sure to stir the granola every 10/15 minutes whilst in the oven to help form 'clumps', if the granola appears a little dry now is the time to add a little extra oil to the mix.

Set aside to cool. Transfer back into a huge bowl much like this one and enjoy for 1 month.



PS, I promise this is a granola post and not a raspberry one!

Love Em xx

12 comments:

  1. Lovely photos Em!

    I know what you mean about substandard granola, yet somehow I've never tried making my own. This really does look like the perfect breakfast.

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    Replies
    1. thanks jo, it is the perfect breakfast - perfectly unhealthily good!

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  2. Beautifully styled photos as always Em! I want some raspberries now...

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    Replies
    1. I really should have put the emphasis on the granola and not the granola! i hope you have cured your craving !

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  3. You may have persuaded me to make my own granola now...I'm very much a breakfast person1 Beautiful photos too! :-)

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    Replies
    1. this granola has persuaded me to be a morning breakfast person!

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  4. Wonderful! Nothing can beat homemade granola.

    Cheers,

    Rosa

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  5. Look delicious I love this and love raspberries!!

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